Arugula, Quinoa, Chicken and Fennel Salad with Lemon Mint Vinaigrette (Shelly Redmond)
For the salad:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFRqh7GP0oEO7qQjJk0LbL4urfz9X5oyvBcZmBotR6PaBcUIgNPVIWYUmNpPqM5yyWam95UNcR6k3kv2V_JCLb2YVc58TWG-ZFaFdFU7nko_tMsQDHruZ4pmle8Sk1Vma8-vRNksV0hgs/s400/IMG_1898.jpg)
1 lb. boneless, skinless chicken breast
1 t. extra virgin olive oil
Salt and pepper
1/2 c. quinoa, cooked according to package directions and cooled
10 oz. baby arugula
1 large head fennel, core removed and thinly sliced
12 radishes, thinly sliced
8 T. parmesan cheese
For the dressing:
6 T. extra virgin olive oil
6 T. freshly squeezed lemon juice
1 t. salt
1/2 t. pepper
2 t. fresh mint, finely chopped
Preheat the oven to 375. Place the chicken breast(s) on a baking sheet that has been covered with foil and drizzle with olive oil. Season with salt and pepper and roast for
40-45 minutes until the chicken is cooked through. Allow the chicken to cool completely.
In a large bowl combine the cooled chicken, quinoa, arugula, fennel, radishes and parmesan cheese and set aside while you prepare the dressing.
In a small container with a tight fitting lid combine all dressing ingredients and shake to combine. Pour over the salad and toss until evenly coated.
I often make this salad in four separate containers then toss with the dressing at the last minute to make a quick and delicious lunch. For this method I would put the arugula in the container and then pile everything else on top. It will keep in the fridge (dressing on the side) for 2 days.
4 servings (521 calories each serving) according to my calculator on loseit.com
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